Chief Longwind Of The North
Certified/Certifiable
I made tis egg dish for breakfast this morning. They are called basted eggs, which seams a misnomer to me, as they are gently fried, then steamed. My Stepfather basted his eggs in the bacon greased, splashing the hot grease over top until the membrane turned pink on top of the yolk. For these eggs, I melted a pat of butter in a non-stick skillet over medium heat. Just when the butter started to bubble. I sprinkled salt and pepper onto the pan where the eggs would be placed. I then broke the eggs onto the pan and cooked just until most of the egg white set. I then place about two tbs. of water into the pan and put on the pan lid. The scant amount of water quickly turned to steam and finished cooking the egg, no runny whites, and a perfectly runny egg yolk. I plated the egg, and grilled a piece of bread in the same pan.
These eggs come out as delicate as a perfectly poached egg, but are so easy to make. The seasoning on the bottom of the egg enhances the presentation, IMHO. If you haven't tried this method, and like what we called dunkin' eggs, as a child, or dippy eggs, give this a try. i believe you will enjoy the results.
Seeeeya; Chief Longwind of the North
These eggs come out as delicate as a perfectly poached egg, but are so easy to make. The seasoning on the bottom of the egg enhances the presentation, IMHO. If you haven't tried this method, and like what we called dunkin' eggs, as a child, or dippy eggs, give this a try. i believe you will enjoy the results.
Seeeeya; Chief Longwind of the North